The Starter Jar's Best Sourdough Discard Brownies: Fudgy, Rich Chocolate Treats
Learn how to make fudgy sourdough discard brownies with The Starter Jar. Transform starter maintenance into indulgent chocolate treats with this step-by-step recipe. — Published July 9, 2026 at 6:03 AM UTC.
Ingredients
- 200g sourdough discard (unfed, room temperature)
- 170g unsalted butter
- 200g semi-sweet or dark chocolate, chopped
- 150g granulated sugar
- 100g brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 120g all-purpose flour
- 30g unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon sea salt
- ½ teaspoon instant espresso powder (optional)
Instructions
Step 1
Preheat your oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper, leaving slight overhang for easy removal. This prevents sticking and ensures even browning.
Step 2
Combine butter and chopped chocolate in a heatproof bowl and melt over a double boiler or in 30-second microwave intervals, stirring until smooth. Let cool for 2-3 minutes before proceeding.
Step 3
Whisk together sourdough discard, granulated sugar, brown sugar, eggs, and vanilla extract in a separate bowl until well combined. The mixture should be thick and glossy, about 1-2 minutes of whisking.
Step 4
Fold the cooled chocolate mixture into the wet ingredients using a spatula, stirring until no streaks of chocolate remain. Do not overmix.
Step 5
In a small bowl, whisk together flour, cocoa powder, baking powder, salt, and espresso powder (if using). Sift this dry mixture directly into the chocolate batter.
Step 6
Fold the dry ingredients into the wet ingredients with 15-20 gentle strokes until just combined; a few flour streaks are okay. Overmixing develops gluten and creates cake-like brownies instead of fudgy ones.
Step 7
Pour the batter into your prepared pan and smooth the top with a spatula. Bake for 28-32 minutes, until a toothpick inserted in the center has a few moist crumbs attached (not wet batter).
Step 8
Remove from the oven and let cool in the pan for 15 minutes, then transfer to a wire rack for complete cooling. This cooling time allows the brownies to set properly and develop their fudgy texture.
Step 9
Once completely cool, cut into 12-16 squares and serve immediately or store in an airtight container for up to 5 days. For extra fudginess, refrigerate for 2-3 hours before serving.
